Print Recipe
 Cake "Anthill" in a New Way Recipe
I suggest making a sponge cake a la anthill. We prepare it using the technology of the famous cake, but the cream will be completely different, and the molding is different from the classic one. Nevertheless, it turns out very tasty, tender, with a chocolate flavor. And it's not difficult to cook it at all.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Dough:
Cream:
  • 2 packs Pudding Or chocolate pudding or 2 tablespoons cocoa and 70 grams of corn starch
  • 700 milliliters Milk
  • 200 gram Sugar
  • 150 gram Butter
  • 150 gram Walnuts
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Dough:
Cream:
  • 2 packs Pudding Or chocolate pudding or 2 tablespoons cocoa and 70 grams of corn starch
  • 700 milliliters Milk
  • 200 gram Sugar
  • 150 gram Butter
  • 150 gram Walnuts
Instructions
  1. First prepare the dough: add sugar, vanilla sugar, egg, milk to the melted butter and gradually introduce the sifted flour + baking powder and knead the dough. Since the flour is different for everyone, if the dough has cooled down, add 1 tbsp.l. milk or water.
    First prepare the dough: add sugar, vanilla sugar, egg, milk to the melted butter and gradually introduce the sifted flour + baking powder and knead the dough. Since the flour is different for everyone, if the dough has cooled down, add 1 tbsp.l. milk or water.
  2. Divide the dough into 4-6 parts, form longitudinal sausages and send them to the freezer to solidify for half an hour.
    Divide the dough into 4-6 parts, form longitudinal sausages and send them to the freezer to solidify for half an hour.
  3. My cream is chocolate custard. I made a chocolate pudding, if you don't have it on sale, you can replace it with cocoa and corn starch, the amount that I wrote in the recipe.
    My cream is chocolate custard. I made a chocolate pudding, if you don't have it on sale, you can replace it with cocoa and corn starch, the amount that I wrote in the recipe.
  4. Pour about 550 ml of milk into a saucepan, add sugar and put it on the fire to warm up. Add pudding or cocoa with starch to the remaining milk, stir well with a whisk so that there are no lumps. When the milk is well heated, almost boils, pour in a thin stream of diluted pudding and, stirring all the time, cook until thickened, about one to two minutes. Remove from the heat and continue stirring for three minutes, add a piece of butter and mix everything until the butter dissolves. Cover the cream with cling film and set aside.
    Pour about 550 ml of milk into a saucepan, add sugar and put it on the fire to warm up. Add pudding or cocoa with starch to the remaining milk, stir well with a whisk so that there are no lumps. When the milk is well heated, almost boils, pour in a thin stream of diluted pudding and, stirring all the time, cook until thickened, about one to two minutes. Remove from the heat and continue stirring for three minutes, add a piece of butter and mix everything until the butter dissolves. Cover the cream with cling film and set aside.
  5. We rub the frozen dough on a coarse grater, evenly distributing it on a baking sheet. Cover the baking sheet with parchment paper. Bake in a preheated 180 degree oven for 20 minutes. Remove the finished pie from the oven and let cool for about 20 minutes.
    We rub the frozen dough on a coarse grater, evenly distributing it on a baking sheet. Cover the baking sheet with parchment paper. Bake in a preheated 180 degree oven for 20 minutes. Remove the finished pie from the oven and let cool for about 20 minutes.
  6. Stir the cooled cream well with a spoon or mixer so that it becomes homogeneous. We knead the cake with our hands into a crumb in a large container, it is better that the crumb is heterogeneous, then it will taste better. Add all the cream to the crumbs and mix well.
    Stir the cooled cream well with a spoon or mixer so that it becomes homogeneous. We knead the cake with our hands into a crumb in a large container, it is better that the crumb is heterogeneous, then it will taste better. Add all the cream to the crumbs and mix well.
  7. Take a dish or a form with high sides and lay out the pie, leveling it well. I decorated it with chopped walnuts, but you can make chocolate icing and pour or whisk cream with sugar, at your discretion.
    Take a dish or a form with high sides and lay out the pie, leveling it well. I decorated it with chopped walnuts, but you can make chocolate icing and pour or whisk cream with sugar, at your discretion.
  8. We send the cake to the refrigerator for at least 4 hours so that the cream freezes and is served with tea. The next day it gets even tastier! Enjoy your tea!
    We send the cake to the refrigerator for at least 4 hours so that the cream freezes and is served with tea. The next day it gets even tastier! Enjoy your tea!
0 0 votes
Article Rating
       

Related posts:

Chocolate Cake with Pudding “a La Cheesecake” Recipe Cake with Blueberry Pudding Recipe Easter Cake “Cinnabon” Recipe Cake “Strawberry Fantasy” Recipe Cake “Simple” Recipe Cake “Ant” Recipe Cake “For Lovers of Life” Recipe Spicy Cake with Powdered Sugar Recipe Chocolate Cake with Black Currant Recipe Cake of Cottage Cheese Dough “Baileys” Recipe Pumpkin and Orange Cake Recipe Sponge Cake “Russian Forest” Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments